Dreamy Pina Colada Cupcakes Recipe: Taste Tropical Paradise

Tropical dreams dance through these delightful Pina Colada cupcakes that capture sunshine in every delectable bite.

Soft coconut layers meld with sweet pineapple essence, creating a dessert that whispers of beach vacations.

Creamy frosting swirls like gentle waves across each tender cake.

Rum-infused notes add a playful adult twist to this classic treat.

Sweet memories of island breezes will flood your senses with each magical forkful.

Summer feels closer and more delicious when you savor these irresistible cupcakes.

Bake these and let pure tropical joy fill your kitchen.

Storage Advice for Pina Colada Cupcakes

• Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate cupcakes with coconut buttercream frosting for 3-4 days to maintain freshness.
• Freeze unfrosted cupcakes wrapped tightly in plastic wrap and aluminum foil for up to 1 month.
• Thaw frozen cupcakes at room temperature for 1-2 hours before adding fresh frosting and serving.

FAQs

• Can I make these cupcakes without rum?

Yes, you can omit the rum or replace it with rum extract for a non-alcoholic version. The cupcakes will still have a delicious tropical flavor from the pineapple and coconut.

• How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, the cupcakes are ready. They should be golden brown and spring back when lightly touched.

• Can I use fresh pineapple instead of canned?

Definitely! Just make sure to drain the fresh pineapple well and chop it finely. Canned pineapple works best because it’s already crushed and has the right moisture content for the recipe.

Pina Colada Cupcakes Full of Flavor

• Tropical Escape: Transport yourself to a beach paradise with these cupcakes that capture the essence of a classic cocktail in every delightful bite.
• Quick Weekend Delight: Perfectly suited for baking enthusiasts of all skill levels, this recipe offers a straightforward method that delivers impressive results without complicated techniques.
• Crowd-Pleasing Celebration: Ideal for summer parties, bridal showers, or any festive gathering where you want to serve a dessert that sparks conversation and brings smiles to everyone's faces.
• Versatile Flavor Adventure: Adaptable for both alcoholic and non-alcoholic preferences, these cupcakes allow you to customize the recipe to suit different tastes and occasions without compromising on deliciousness.

Ingredients for Pina Colada Cupcakes

• Flour: A fundamental base that provides structure to the cupcakes.
• Butter: Adds richness and helps create a tender cake texture.
• Sugar: Provides sweetness and contributes to the cupcake's golden color.
• Eggs: Bind the ingredients and help create a light, fluffy texture.

• Crushed Pineapple, Coconut Milk, Rum: Infuse the cupcakes with a classic Pina Colada flavor profile and tropical moisture.

• Baking Powder, Baking Soda, Salt, Vanilla: Ensure proper rise, balance flavors, and enhance the overall taste of the cupcakes.

• Coconut Buttercream, Shredded Coconut: Create a creamy, tropical topping that complements the cupcake's flavor.

How to Make Pina Colada Cupcakes

Step 1: Prepare Baking Setup

Warm up the oven to 350°F and line a muffin pan with colorful cupcake liners. This creates the perfect home for your tropical cupcake adventure.

Step 2: Create Dry Ingredient Mixture

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until they’re perfectly blended. This dry mix will give your cupcakes their beautiful texture.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat butter and sugar together until the mixture becomes light and fluffy. Add eggs one at a time, ensuring each is fully incorporated.

Stir in vanilla extract for an extra layer of flavor.

Step 4: Blend Tropical Ingredients

• Crushed pineapple
• Coconut milk
• Rum (optional)

Mix until all ingredients are harmoniously combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix.

Step 6: Bake Cupcake Magic

Carefully distribute the batter into the prepared cupcake liners. Slide the pan into the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.

Step 7: Cool and Decorate

Allow cupcakes to cool completely on a wire rack. Top with creamy coconut buttercream frosting and sprinkle shredded coconut for a tropical finishing touch.

Tips for Pina Colada Cupcakes Success

• Replace rum with pineapple juice for a non-alcoholic version that keeps the tropical flavor profile intact.
• Drain crushed pineapple thoroughly to prevent excess moisture from making cupcakes soggy and dense.
• Ensure ingredients are at room temperature for smoother batter and more consistent cake texture.
• Use full-fat coconut milk for richer, more decadent cupcakes with deeper tropical notes.
• Sprinkle toasted coconut on top for added crunch and enhanced nutty flavor that complements the sweet pineapple.

Variations to Try with Pina Colada Cupcakes

• Tropical Virgin Mocktail Cupcakes: Replace rum with pineapple juice for a kid-friendly version, keeping all other ingredients the same.
• Gluten-Free Coconut Paradise: Swap wheat flour with almond or coconut flour to create a gluten-free alternative that maintains the rich tropical flavor.
• Vegan Sunset Cupcakes: Use coconut oil instead of butter, replace eggs with mashed banana or applesauce, and select plant-based milk to craft a dairy-free, egg-free cupcake that's still creamy and delicious.
• Low-Sugar Wellness Option: Substitute sugar with stevia or monk fruit sweetener, reducing overall calories while preserving the cupcake's tropical essence.

Serving Ideas for Pina Colada Cupcakes

• Tropical Dessert Party Platter: Arrange cupcakes on a large wooden board with fresh pineapple slices, tropical flowers, and small cocktail umbrellas for a vibrant island-inspired presentation.
• Beach Brunch Centerpiece: Stack cupcakes on a tiered stand, surrounding the base with edible orchids and palm leaf decorations to create a stunning tropical themed dessert display.
• Cocktail Hour Companion: Serve alongside chilled piña colada cocktails, using matching garnishes like toasted coconut flakes and small pineapple wedges to enhance the tropical flavor connection.
• Summer Picnic Treat: Pack cupcakes in individual clear boxes with a ribbon, adding a small recipe card describing the unique piña colada inspiration for a delightful take-home gift.

Tropical Pina Colada Cupcakes Recipe

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4.9 from 26 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Tropical pina colada cupcakes blend Caribbean rum-soaked flavors into a delightful dessert celebration. Creamy coconut frosting and caramelized pineapple garnish complete your sweet island escape.

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Ingredients

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Cupcake Base:

• 1 1/2 cups (190 grams) all-purpose flour
• 2 large eggs
• 1/2 cup (113 grams) unsalted butter (room temperature)
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 milliliters) canned crushed pineapple (drained)
• 1/4 cup (60 milliliters) coconut milk

Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Optional Flavor Enhancers:

• 1 teaspoon vanilla extract
• 2 tablespoons rum
• 1/2 cup (40 grams) shredded coconut (for garnish)

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Instructions

1. Heat oven to 350°F and prepare a muffin pan with paper liners for easy removal.
2. Combine dry ingredients in a mixing bowl, ensuring even distribution of flour, baking powder, baking soda, and salt.
3. Cream butter and sugar in a separate bowl until light and fluffy, creating a smooth base for the cupcakes.
4. Incorporate eggs individually into the butter mixture, then blend in vanilla extract for enhanced flavor.
5. Fold in crushed pineapple, coconut milk, and rum, mixing until the wet ingredients are thoroughly integrated.
6. Gently incorporate dry ingredients into the wet mixture, stirring until just combined to maintain a tender texture.
7. Carefully distribute batter evenly among cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool completely on a wire rack to prevent soggy bottoms.
10. Prepare coconut buttercream frosting and generously spread over cooled cupcakes.
11. Finish by sprinkling shredded coconut on top for a tropical, textural garnish.

Notes

• Swap rum with pineapple juice for a kid-friendly version that maintains tropical flavor complexity.
• Toast shredded coconut before garnishing to enhance nutty, caramelized notes and add delightful textural crunch.
• Drain crushed pineapple thoroughly to prevent excess moisture from making cupcakes dense or soggy.
• Use room temperature ingredients like eggs and butter to ensure smoother batter and more consistent baking results.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 190 kcal
• Sugar: 14 g
• Sodium: 110 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg